8 ounces fusilli

4 cups sliced fresh mushrooms

1/4 cup chopped onion

1 clove garlic, minced

1 tablespoon olive oil or cooking oil

3/4 cup chicken broth

1 teaspoon all-purpose flour

2 cups red and/or yellow cherry tomatoes, halved

1/4 cup finely chopped prosciutto or cooked ham

2 tablespoons snipped fresh basil

1 tablespoon snipped fresh oregano

1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. Return pasta to pan. Meanwhile, for sauce, in a large skillet cook mushrooms, onion, and garlic in hot oil about 5 minutes or until tender. Stir chicken broth into flour; add to mushroom mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in tomatoes, prosciutto, basil, and oregano. Pour over pasta; toss to coat. Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Servings: 4 side-dish